Rhubarb Dutch baby with vanilla sauce

Rhubarb Dutch baby with vanilla sauce

Based on 8 ratings
Team

Team

Editorial Team at Kitchen Stories

Difficulty

Medium 👍

Preparation

55 min

Baking

15 min

Resting

0 min

Ingredients

2Servings
100 g
rhubarb
½
vanilla bean
200 ml
milk (divided)
½ tbsp
starch
45 g
sugar (divided)
1
egg yolk
tbsp
white wine
1
eggs
1 tbsp
maple syrup
tsp
salt
32½ g
flour
½ tbsp
butter
MetricImperial

Utensils

small pot, whisk, cutting board, knife, 2 bowls, pot, oven, ovenproof pan, bowl, hand mixer with beaters

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How-To Videos

how-to-cook-milk

How to cook milk

quick-vanilla-sauce

Quick vanilla sauce

how-to-separate-eggs

How to separate eggs

Nutrition per serving

Cal365
Fat13 g
Protein11 g
Carb51 g
  • Step 1/4

    For the vanilla sauce, halve vanilla bean and scrape the seeds. Add bean, seeds, and some milk to a small pot, bring to a boil and set aside.
    • ½ vanilla bean
    • 125 ml milk
    • small pot
    • whisk
    • cutting board
    • knife

    For the vanilla sauce, halve vanilla bean and scrape the seeds. Add bean, seeds, and some milk to a small pot, bring to a boil and set aside.

  • Step 2/4

    Mix remaining milk, starch, sugar, and egg yolks. Remove vanilla bean from the pot and gently re-heat vanilla milk. Slowly add starch mixture and stir thoroughly until sauce thickens. Add to a bowl, stirring often to avoid a skin forming.
    • 12½ ml milk
    • ½ tbsp starch
    • 25 g sugar
    • 1 egg yolk
    • 2 bowls

    Mix remaining milk, starch, sugar, and egg yolks. Remove vanilla bean from the pot and gently re-heat vanilla milk. Slowly add starch mixture and stir thoroughly until sauce thickens. Add to a bowl, stirring often to avoid a skin forming.

  • Step 3/4

    Wash rhubarb and cut into 3-cm/1.25-in. thick slices. Combine with sugar and white wine in a pot set over medium-high heat and let cook for approx. 10 min., or until rhubarb is softened.
    • 100 g rhubarb
    • 15 g sugar
    • tbsp white wine
    • pot

    Wash rhubarb and cut into 3-cm/1.25-in. thick slices. Combine with sugar and white wine in a pot set over medium-high heat and let cook for approx. 10 min., or until rhubarb is softened.

  • Step 4/4

    For the pancake, pre-heat oven to 230°C/440°F. Add eggs and sugar to a bowl and beat until combined. Stir in maple syrup, salt, flour, and milk. Melt some butter in an ovenproof pan set over high heat and swirl to grease the pan. Add batter to the pan and bake for approx. 12 – 15 min., or until golden brown. Remove from oven, top with  stewed rhubarb and serve with vanilla sauce. Enjoy!
    • 1 eggs
    • 10 g sugar
    • 1 tbsp maple syrup
    • tsp salt
    • 32½ g flour
    • 62½ ml milk
    • ½ tbsp butter
    • oven
    • ovenproof pan
    • bowl
    • hand mixer with beaters

    For the pancake, pre-heat oven to 230°C/440°F. Add eggs and sugar to a bowl and beat until combined. Stir in maple syrup, salt, flour, and milk. Melt some butter in an ovenproof pan set over high heat and swirl to grease the pan. Add batter to the pan and bake for approx. 12 – 15 min., or until golden brown. Remove from oven, top with stewed rhubarb and serve with vanilla sauce. Enjoy!

  • Enjoy your meal!

    Rhubarb Dutch baby with vanilla sauce

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